My family loves their hummus. The more garlicky the better. Hummus with crackers and veges is a great snack to have on hand…and I usually have some on hand. But lately I’ve gotten kind of tired of the same old store bought hummus, so I’ve been trying out some recipes for homemade hummus. I like this one the very best. It’s simple to make…it’s tasty….and it’s the creamiest.
And I really like it topped with a drizzle of extra-virgin olive oil and some chopped kalamata olives.
If you make the extra effort (it just takes a minute)…be sure to peel the chickpeas before tossing them in your food processor. Omitting the peels makes all the difference to the texture of hummus.
The recipe for this Creamy Hummus comes from another Deb….the one very talented and funny Deb over at Smitten Kitchen.
I hope you love this Creamy Hummus as much as I do.
Yield: 2 - 4 servings
Total Time: 30 minutes
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup tahini paste
- 2 tablespoons freshly squeezed lemon juice, or more to taste
- 2 cloves garlic, roughly chopped
- 3/4 teaspoon table salt, or more to taste
- 1/4 cup water
- Olive oil, paprika, chopped kalamata olives
- Rinse the chickpeas and peel. Rub hem in your hands until the skins fall off. Discard the skin.
- In a food processor, blend the chickpeas until powdery clumps form, a full minute, scraping down the sides.
- Add the tahini, lemon juice, garlic and salt and blend until pureed. With the machine running, drizzle in water until you get very smooth, light and creamy mixture.
- Taste and adjust seasonings, adding more salt or lemon if needed.
- Transfer the hummus to a bowl and rest it in the fridge for at least 30 minutes, longer if you can.
- To serve, drizzle it with a little olive oil. Sprinkle it with paprika and/or top with 1/4 cup chopped kalamata olives. Serve it with pita wedges, crackers, or vegetable sticks.